There is more to eggs than worrying about cholesterol. See how many of these facts you know.
1. White eggs have the same amount of nutrition as brown eggs.
Most supermarkets (and farmer’s markets) offer a few different egg color options: white, brown, maybe even light blue eggs from the Araucana chicken. While the colors differ, the nutrients do not. The breed of chicken laying the egg determines the shell color, but not the nutrient content of the egg.
2. The egg’s nutrient content is determined by what a chicken eats.
Chickens that graze on green grass and colorful foods produce rich, dark orange yolks, while those primarily fed with a grain diet produce lighter yolks. Do a little research on the brand of eggs you’re purchasing to see what they are being fed. You can also ask the clerk at your local farmer’s market.
3. Eggs do not always have an expiration date stamped on the carton.
Most egg cartons display a sell-by date instead. The date is an indication of when the egg was packaged – it can be no more than 30 days from its packaging day. For the freshest eggs, choose the latest sell-by date and use your eggs no more than 3-5 weeks after you bought them. Use leftover yolks and whites within 2-4 days, and hard-boiled eggs within a week.
4. Eggs are best stored in their original cartons.
There are quite a few refrigerators that have special, fancy places to keep your eggs, however, they are not necessary. The egg carton that you bought your eggs in is the best place to keep them. The carton protects the eggs from cracking and prevents the smells and flavors of other food in your fridge from seeping through the shell’s small pores. Keep the carton inside of your refrigerator (not on the door) to ensure a consistently cool temperature.
Tip: As an egg ages, the air inside of it increases, which will cause it to float. A fresh egg will sink.
5. Do Not wash your eggs.
Contrary to popular belief, eggs should never be washed. Washing an egg increases chances of bacteria getting inside the egg. Because the shell has hundreds of small pores, they are excellent portals which bacteria can get through, and the process is faster when the egg is wet. If you do insist on washing your eggs, make sure the water temperature is warmer than the egg. Cold water assists in pulling in even more bacteria. One of the most common bacteria associated with eggs is salmonella. Proper storing and cooking can help you avoid the risk of obtaining it.
6. Egg whites are nutritious, but they do not contain all the nutrients.
One large egg white has only 17 calories, almost 4 grams of protein and almost no fat. The yolk contains the bulk of calories (about 55), 3 grams of protein, and 4.5 grams of fat. However, it also contains carotenoids, antioxidants, vitamins A, D, E, K, and zinc, folate, phosphorus, calcium, magnesium, and essential omega-3’s. That’s a lot of nutrition in one small yolk!
7. USDA egg grades reflect quality of the egg.
The letters on your egg carton of the quality of the egg, while the size is determined independently. The three Grades issued by the USDA are AA, A, and B. AA is of the highest quality.
You will most likely find AA and A Grade eggs available in the supermarket. Lower quality B Grade eggs are used in processed foods. Their whites and yolks are not as rich as those of AA and A eggs – B Grade eggs have more air inside of them, and their shells may be spotted or stained.
Buying a carton of a specific egg size does not ensure that they will all be the same exact size. It is only required that a minimum weight be reached per dozen eggs. For large eggs, (most commonly bought), the minimum is 24 ounces.
Check out this delicious recipe for ‘Heart Boiled’ and Curry Deviled Eggs here.
Information from CalorieCount.com and Wikipedia (photo)